Ingredients
- 10 frying over high heat until (pan lightly)
- 1/4 prosciutto
- 350 gr salad mix of arugula
- 120 gr shrimp
- 60 ml oil
- 30 gr ginger
- 60 ml vinegar
- 10 ml oil
- 10 ml olive oil in
browned. Pour into a wide salad bowl and add 4 litre of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and sesame oil. Toss gently. Garnish with the golden and lavender petals.
